<P_1,71>

<heading>

CHAP. IIII . (MARKHAM-E2-H,1,71.3)

OF HORSES FOR TRAUELL ; AND HOW TO MAKE THEM AMBLE .
(MARKHAM-E2-H,1,71.4)

</heading>

The <font> Husbandman </font> whose occupation is the generall affaires
of the common wealth , as some to the Markets , some to the Citie , and
some to the seates of Iustice ; must necessarilie be imploied almost-2
in continuall trauell : (MARKHAM-E2-H,1,71.6)

And therefore it is meet that he be prouided euer of a good and easie
trauelling <font> Horse </font> . (MARKHAM-E2-H,1,71.7)

The markes whereby he shall chuse a good trauelling <font> Horse
</font> , are these ; (MARKHAM-E2-H,1,71.8)

he shall be of good colour and shape , leane headed , and round
foreheaded , (MARKHAM-E2-H,1,71.9)

a full eie , open nostrell , wide iawed , loose thropld , deepe neckt ,
thin crested , broad breast , flat chind , out ribd , cleane limbd ,
short iointed , strong hooued , well mettald , neither fiery nor
crauing , strong in euerie member and easie to mount and get vp vpon ;
(MARKHAM-E2-H,1,71.10)

he shall follow without haling , and stand stil when he is restrained .
(MARKHAM-E2-H,1,71.11)

Now for as much as there are a world of good <font> Horses </font> ,
which are not easie , and a world of easie <font> Horses </font> which
are not good ; you shall by these directions following , <P_1,72> make
anie <font> Horse </font> amble whatsoeuer : (MARKHAM-E2-H,1,72.12)

first then you shall vnderstand that practise hath made diuers men
beleeue that diuers waies they can make a <font> Horse </font> amble ,
as by gagging them in the mouthes , by toiling them in deepe earth , by
the helpe of shooes , by galloping and tiring or such like , all which
are ill and imperfect : (MARKHAM-E2-H,1,72.13)

yet the truth is , there is but one certaine and true way to compasse
it ; (MARKHAM-E2-H,1,72.14)

and that is to make of strong garthwebbe , flat and well quilted with
cotton , foure pastornes for the smals of his fore legs , vnder his
knees , and for the smals of his hinder legs somewhat below the spauen
ioints , (MARKHAM-E2-H,1,72.15)

to these pasterns , you shall fixe strong straps of leather , with good
iron buckles , to make shorter or longer at pleasure ;
(MARKHAM-E2-H,1,72.16)

and hauing plac't them about his foure legs , you shall take two
seuerall round roapes , of an easie twist made with strong loopes at
either end , and not aboue eight handfuls in length :
(MARKHAM-E2-H,1,72.17)

And these the <font> Horse </font> standing in a true proportion , you
shall fasten to the foure straps of leather ; to wit one of them to his
neere forelegs , and his nere hinder leg , and the other to his farre
fore leg , and his far hinder leg ; which is cald amongst <font>
horsemen </font> trauelling : (MARKHAM-E2-H,1,72.18)

with these you shall let him walke in some inclosed peece of ground
till he can so perfectlie goe in the same , that when at anie time you
offer to chase him , you may see him amble trulie and swiftlie :
(MARKHAM-E2-H,1,72.19)

Then you shall take his backe and ride him with the same tramels , at
least three or foure times a day , till you find that he is so perfect
that no way can be so rough and vneuen , as to compell him to alter his
stroke or goe vnnimblie : (MARKHAM-E2-H,1,72.20)

This done , you may first take away one tramell , then after the other
, and onelie wreath about vnder his foure fet locks , thicke and heauie
, great rolds of hey or straw ropes , and so ride him with the same a
good space after , (MARKHAM-E2-H,1,72.21)

for it will make him amble easie : (MARKHAM-E2-H,1,72.22)

then cut them away , (MARKHAM-E2-H,1,72.23)

and ride and exercise him without anie <P_1,73> thing , but the
ordinary helpe of the bridles , (MARKHAM-E2-H,1,73.24)

and there is no doubt but he will keep his pace to your full
contentment and pleasure . (MARKHAM-E2-H,1,73.25)

Now during this time of your teaching , if your <font> horse </font>
strike not a large stroak and ouer-reach enough , then you shall make
the trauell the straiter ; (MARKHAM-E2-H,1,73.26)

but if he ouer-reach too much , then you shall giue it more libertie ,
(MARKHAM-E2-H,1,73.27)

and herein you shall finde that an inch straightning , or an inch
inlarging , will adde or abate at least halfe a foote in his full and
direct stroake . (MARKHAM-E2-H,1,73.28)

And thus much touching the teaching of anie <font> horse </font> to
amble of what $nature {TEXT:naure} or qualitie so euer hee be , or how
vnapt or vntowarde soeuer to learne . (MARKHAM-E2-H,1,73.29)

<heading>

CHAP. V . (MARKHAM-E2-H,1,73.31)

OF THE ORDERING AND DYETTING OF THE HUNTING HORSE .
(MARKHAM-E2-H,1,73.32)

</heading>

Some loue hunting for the exercise of their owne bodies , some for the
chase they hunt , some for the running of the hounds , and some for the
training of their <font> horses </font> , wherby they may finde the
excellencies of their goodnes $and {TEXT:aud} indurant :
(MARKHAM-E2-H,1,73.34)

to him therefore which placeth his delight in the goodnesse of his
<font> horse </font> , I would wish him thus to order and diet him ,
(MARKHAM-E2-H,1,73.35)

and hee shall most assuredly come to the true knowledge of the best
worth which is within him ; (MARKHAM-E2-H,1,73.36)

and if in these rules which I now shewe I bee lesse curious then
formerly I haue beene ; let no man wonder thereat ,
(MARKHAM-E2-H,1,73.37)

but know , that Time <paren> which is the mother of experience </paren>
doth , in our labours , shewe vs more newe and more neerer waies to our
ends , then at the first wee conceiued ; (MARKHAM-E2-H,1,73.38)

and though when I first practiced <P_1,74> this art I knew not how to
bring a very fat <font> horse </font> from <font> Michaelmas </font>
till <font> Christmas </font> to shewe his vtmost perfection , knowe
now in one first moneth <paren> though neuer so fowle </paren> how to
make him fit for any wager , daring now boldly to aduenture on that
with which before I thought almost present death to offer :
(MARKHAM-E2-H,1,74.39)

thus doth obseruation and labour finde out the darkest secrets in art .
(MARKHAM-E2-H,1,74.40)

To begin then with the first ordering of a hunting <font> horse </font>
, you shall know that the best time to take him from grasse is about
<font> Bartholmew </font> tide , the day being faire drie and pleasant
; (MARKHAM-E2-H,1,74.41)

and as soone as he is taken vp , to let him stand all that night in
anie vaste house to empty his body , (MARKHAM-E2-H,1,74.42)

the next day stable him , (MARKHAM-E2-H,1,74.43)

and giue him wheate strawe if you please , but no longer in any wise ;
(MARKHAM-E2-H,1,74.44)

for though the olde rule is to take vp <font> horses </font> bellies
with strawe ; yet it straightneth the guts , (MARKHAM-E2-H,1,74.45)

heates the liuer , (MARKHAM-E2-H,1,74.46)

and hurteth the winde : (MARKHAM-E2-H,1,74.47)

therefore let onely moderate exercise , as riding him forth to water
morning and euening , (MARKHAM-E2-H,1,74.48)

and other airings do what you expect strawe should ,
(MARKHAM-E2-H,1,74.49)

and for his food let it be hey that is sweet though rough , and either
old or at least well sweat it the mowe . (MARKHAM-E2-H,1,74.50)

After his belly is emptied you shall cloath him first with a single
cloath , whilest the heat indureth , and after with more as you shall
see occasion require , (MARKHAM-E2-H,1,74.51)

and when you begin to cloath the <font> horse </font> , then you shall
dresse , curry and rubbe him also ; (MARKHAM-E2-H,1,74.52)

now forasmuch as it is a rule with ignorant <font> horse-men </font> ,
that if they haue but the name of keeping a hunting-horse , they will
with all care <paren> without anie reason </paren> lay many cloathes
vpon him , as if it were a speciall phisiche , you shall knowe they are
much deceiued therein , and may sooner doe hurt then good with
multiplicitie of cloathes ; (MARKHAM-E2-H,1,74.53)

therefore to cloath a <font> horse </font> right , cloath him according
to the weather , and the temper of his bodie : (MARKHAM-E2-H,1,74.54)

as thus , if you see your <font> horse </font> be slight , <P_1,75>
smooth and well coloured , then cloath him temperately as with a single
cloth , of canuase or sackcloath at the most ; (MARKHAM-E2-H,1,75.55)

and if then , as the yeere growes colder , you finde his haire rise or
stare about his necke , flanks , or outward parts ; then you shall adde
to a woollen cloath , or more if neede require till his haire fall
smooth againe , holding it for your rule that a rough coat shews want
of cloathes , and a smooth coate , cloathing enough :
(MARKHAM-E2-H,1,75.56)

yet if your <font> horse </font> haue bin cleane fedde , taken exercise
sufficient and hath not much glut within him , if then you find that in
the night he sweateth in his cloathes , then it is a signe hee is
ouer-fedde , (MARKHAM-E2-H,1,75.57)

but if hee be fowle inwardly , or hath $not {TEXT:out} sweat formerly ,
and now sweats coming to good feeding then you shall augment rather
then diminish anie cloathing , (MARKHAM-E2-H,1,75.58)

for his fowlenesse but then breaketh out , (MARKHAM-E2-H,1,75.59)

and being euacuated he will come to drienesse of bodie againe , and so
continue all the yeere after ; (MARKHAM-E2-H,1,75.60)

and surely for an ordinarie proportion of cloathes , I hold a canuasse
cloath , and a cloath of Houswiues woollen to be at full sufficient for
a hunting <font> horse </font> . (MARKHAM-E2-H,1,75.61)

A hunting <font> horse </font> would bee drest in his daies of rest
twice a day , (MARKHAM-E2-H,1,75.62)

that is , before hee goe to his morning watring , and before hee goe to
his euening watering ; (MARKHAM-E2-H,1,75.63)

for the manner of his dressing after he is vncloathed , you shall first
currie him from the tips of the eare to the setling on of his taile ,
all his whole bodie most entirely ouer with an iron combe , his legges
vnder the knees and cambrels only excepted , (MARKHAM-E2-H,1,75.64)

then you shall dust him , then currie him againe all ouer with a round
brush of bristels , then dust him the second time , then rubbe all the
loose haires awaie with your hands wet in cleane water , and so rubbe
till the <font> horse </font> be as drie as at the first , then rubbe
all his bodie and limbes ouer with an <font> haire-cloath </font> .
(MARKHAM-E2-H,1,75.65)

Lastly , rubbe him ouer with a fine white linnen rubber ,
(MARKHAM-E2-H,1,75.66)

then <P_1,76> picke his eyes , nostrels , sheath , coddes , tuell an
feete very cleane , (MARKHAM-E2-H,1,76.67)

and so cloath him (MARKHAM-E2-H,1,76.68)

and stop him round with wispes , if you water within the house ,
(MARKHAM-E2-H,1,76.69)

otherwise saddle him after his body is wrapt about in a wollen cloath ,
(MARKHAM-E2-H,1,76.70)

and so ride him forth to the water . (MARKHAM-E2-H,1,76.71)

The best water for a hunting <font> Horse </font> is , either a running
riuer , or a cleere spring , remote from the stable a mile , or a mile
and a halfe at most , and neere vnto some plaine peece of ground ,
where you may scope and gallop after he hath drunke ,
(MARKHAM-E2-H,1,76.72)

and as soone as you bring your <font> Horse </font> to the water let
him take his full draught without trouble or interruption :
(MARKHAM-E2-H,1,76.73)

then gallop and scope him vp and downe a little ,
(MARKHAM-E2-H,1,76.74)

and so bring him to the water againe , (MARKHAM-E2-H,1,76.75)

and let him drinke what he please : (MARKHAM-E2-H,1,76.76)

and then gallop him againe ; (MARKHAM-E2-H,1,76.77)

and thus doe till you find he will drinke no more ,
(MARKHAM-E2-H,1,76.78)

then hauing scop't him a little , walke him with all gentlenesse home
(MARKHAM-E2-H,1,76.79)

and there cloath him vp , (MARKHAM-E2-H,1,76.80)

stop him round with great soft wispes , (MARKHAM-E2-H,1,76.81)

and so let him stand an houre vpon his bridle (MARKHAM-E2-H,1,76.82)

and then feed him . (MARKHAM-E2-H,1,76.83)

To speake first of the food for hunting <font> Horses </font> , the
most ordinary is good sweet found oates , either-1 throughly dried with
age , or els on the kilne , (MARKHAM-E2-H,1,76.84)

and if your <font> Horse </font> be either low of flesh , or not of
perfect stomacke , if to two parts of those oates you adde a third part
of cleane old beanes , it shall be very good and wholsome ,
(MARKHAM-E2-H,1,76.85)

and if your <font> Horse </font> be in diet for a match and haue lost
his stomake , if then you cause those beanes to be spelted vpon a milne
, and so mixt with oats it will recouer him . (MARKHAM-E2-H,1,76.86)

The next food which is somewhat stronger , and better , is bread thus
made : (MARKHAM-E2-H,1,76.87)

Take two bushels of good cleane beanes , and one bushell of wheat
(MARKHAM-E2-H,1,76.88)

and grind them together , (MARKHAM-E2-H,1,76.89)

then through a fine raunge bolt out the quantity of two pecks of pure
meale , (MARKHAM-E2-H,1,76.90)

and bake it in two or three loues by it selfe , (MARKHAM-E2-H,1,76.91)

and the rest sift through a meale siue , (MARKHAM-E2-H,1,76.92)

and kneade <P_1,77> it with water and good store of barme ,
(MARKHAM-E2-H,1,77.93)

and so bake it in great loues , (MARKHAM-E2-H,1,77.94)

and with the courser bread feed your <font> Horse </font> in his rest ,
and with the finer against the daies of sore labor .
(MARKHAM-E2-H,1,77.95)

Now for the houres of his feeding it shall be in the morning after his
comming from water , an houre after hie noone , after his comming from
his euening water , and at nine or ten of the clocke at night vpon the
daies of his rest , but vpon the daies of his exercise , two howers
after he is thorowly colde inwardly , and outwardlie , and then after
according to the houres before mentioned . (MARKHAM-E2-H,1,77.96)

Lastly for the proportion of food , you shall keepe no certaine
quantity , but according to the <font> Horses </font> stomacke :
(MARKHAM-E2-H,1,77.97)

that is to say , you shall feede him by a little at once , so long as
hee eates with a good appetite , (MARKHAM-E2-H,1,77.98)

but when hee beginnes to trifle or stumble with his meat , then to giue
him no more . (MARKHAM-E2-H,1,77.99)

Now for his hey you shall see that it be hie short vplandish hey ,
(MARKHAM-E2-H,1,77.100)

and so it be sweet , (MARKHAM-E2-H,1,77.101)

respect not how course or rough it is ; sith it is more to scower his
teeth and coole his stomacke : then for any nourishment expected from
him . (MARKHAM-E2-H,1,77.102)

Touching the <font> Horses </font> exercise , which is onely in the
following of the <font> hounds </font> , you shall be sure to traine
him after those which are most swift and speedy ,
(MARKHAM-E2-H,1,77.103)

for so you shall know the truth , and not be deceiued in your opinion :
(MARKHAM-E2-H,1,77.104)

Touching the daies it shall be twice a weeke at least , but most
commonly thrice : (MARKHAM-E2-H,1,77.105)

As for the quantity of his exercise it must be according to his
foulenes or cleannes ; (MARKHAM-E2-H,1,77.106)

for if he be very foule you must then exercise moderatelie to breake
his grease , if halfe foule , halfe cleane , then somewhat more to melt
his grease , (MARKHAM-E2-H,1,77.107)

and if altogether cleane ; then you may take what you please of him
<paren> prouided that you doe nothing to discourage his sprits </paren>
to abate his mettall , or to lame his limbes , (MARKHAM-E2-H,1,77.108)

and after euery daies exercise be assured to giue him either the same
night <P_1,78> or the next day following , something by way of scowring
or otherwise to take away the grease formerly melted , by meanes
whereof you shall be euer sure to keepe your <font> Horse </font> in
all good health and perfection . (MARKHAM-E2-H,1,78.109)

The best and most excellentest way to scower or purge your <font> Horse
</font> from all grease , glut or filthinesse , within his body which
is a secret hitherto was neuer either sufficiently taught or perfectly
learned ; is to take of Anyseeds three ounces , of Cumming seeds sixe
drammes , of Carthamus a dramme and a halfe , of Fenegreeke-seede one
ounce two drammes , of Brimstone one ounce and a halfe ,
(MARKHAM-E2-H,1,78.110)

beate all these to a fine powder (MARKHAM-E2-H,1,78.111)

and searse them ; (MARKHAM-E2-H,1,78.112)

then take of sallet oyle a pinte and two ounces , of honie a pound and
a halfe , and of white wine iiij. pints , (MARKHAM-E2-H,1,78.113)

then with as much fine white meale as will suffice , make all into a
strong stiffe paste (MARKHAM-E2-H,1,78.114)

and kneade and worke it well : (MARKHAM-E2-H,1,78.115)

this paste keepe in a cleane cloth (MARKHAM-E2-H,1,78.116)

for it will last long , (MARKHAM-E2-H,1,78.117)

and after your <font> horse </font> hath been hunted and is at night ,
or in the morning exceeding thirstie , take a ball thereof as much as a
mans fist (MARKHAM-E2-H,1,78.118)

and wash and dissolue it in a gallond or two of colde water ,
(MARKHAM-E2-H,1,78.119)

and it will make the water looke white like milke ,
(MARKHAM-E2-H,1,78.120)

then offer it the <font> horse </font> to drinke in the darke , least
the colour displease him ; (MARKHAM-E2-H,1,78.121)

if he drinke it then feede him , (MARKHAM-E2-H,1,78.122)

but if he refuse to drinke it , yet care not (MARKHAM-E2-H,1,78.123)

but let him fast without drinke till he take it , which assuredly he
will doe in twice or thrice offering , (MARKHAM-E2-H,1,78.124)

and after once he hath taken it be then assured he will forsake any
other drink for it : (MARKHAM-E2-H,1,78.125)

of this drinke your <font> Horse </font> can neuer take too much , nor
too oft if hee haue exercise , (MARKHAM-E2-H,1,78.126)

otherwise it feedes too sore , (MARKHAM-E2-H,1,78.127)

and from all inward infirmities whatsoeuer it is a present remedie :
(MARKHAM-E2-H,1,78.128)

therefore I would not wish any <font> Horse-man </font> of vertue at
any time to be without it , (MARKHAM-E2-H,1,78.129)

and being once made it will last three or fowre moneths at least .
(MARKHAM-E2-H,1,78.130)

After your <font> horse </font> hath beene exercised , either with
<P_1,79> hunting , running traine-sents or otherwise , you shall euer
coole him well in the fielde before you bring him home ,
(MARKHAM-E2-H,1,79.131)

but being come to the stable , you shall neither washe nor walke but
instantly house him , giue him store of fresh litter and rubbe him
therewith and with drie cloathes till there bee not a wet haire about
him , (MARKHAM-E2-H,1,79.132)

then cloath him with his ordinarie cloathes (MARKHAM-E2-H,1,79.133)

and wispe him round , (MARKHAM-E2-H,1,79.134)

then cast another spare cloath ouer him , which you may bate at your
pleasure , (MARKHAM-E2-H,1,79.135)

and so let him stand till it be time to feede him .
(MARKHAM-E2-H,1,79.136)

And thus you may keep any hunting <font> horse </font> either-1 for
match or otherwise , in as good state and strength as any <font> Horse
man </font> in this kingdome , though he exceede you farre both-2 in
reputation and experience . (MARKHAM-E2-H,1,79.137)

<P_2,104>

<heading>

CHAP. IIII . (MARKHAM-E2-H,2,104.140)

OF DAIRIES , BUTTER , CHEESE , AND THE NECESSARIE THINGS BELONGING TO
THAT OFFICE . (MARKHAM-E2-H,2,104.141)

</heading>

There followeth now in his place after these knowledges alreadie
rehearsed , the ordering and gouernment of Dairies , with the profits
and commodities belonging to the same ; (MARKHAM-E2-H,2,104.143)

and first touching the stocke wherewith to furnish Dairies :
(MARKHAM-E2-H,2,104.144)

it is to be vnderstood that they must bee Kine of the best choice and
breed that our English hous-wife can possibly attaine vnto ; as of
bigge bone , faire shape , right bredde , and deepe of Milke , gentle ,
and kindely . (MARKHAM-E2-H,2,104.145)

Touching the bignesse of bone , the larger that euerie cow is , the
better she is : (MARKHAM-E2-H,2,104.146)

for when either age , or mischance shall disable her for the payle ,
being of large bone she may be fed , and made fit for the shambles ;
(MARKHAM-E2-H,2,104.147)

and so no losse , but <P_2,105> profit , (MARKHAM-E2-H,2,105.148)

and ay other to the payle as good and sufficient as her selfe .
(MARKHAM-E2-H,2,105.149)

For her shape it must a little differ from the Butchers rules ;
(MARKHAM-E2-H,2,105.150)

for being chose for the Dairie , she must haue all the signes of plenty
of milke , as a crumpl'd horne , a thinne necke , a hayrie dewlappe ,
and a verie large vdder , with foure teats , long , thicke , and sharpe
at the ends , for the most part either all white $or {TEXT:of} what
colour soeuer the cow be , or at least the fore part thereof ,
(MARKHAM-E2-H,2,105.151)

and if it bee well haird before and behinde , and smooth in the bottome
, it {TEXT:it_it} is a good signe also . (MARKHAM-E2-H,2,105.152)

As touching the right breed of Kine $though {TEXT:through} our nation
generally affoordeth verie good ones , yet some countries doe farre
exceed other countries ; as <font> Che shire , Lanca-shire ,
Yorke-shire </font> , and <font> Darbie-shire </font> for black Kine ;
<font> Glocester-shire , Somerset shire </font> , and some part of
<font> Wilt-shire </font> for red Kine , and <font> Lincolne-shire
</font> pide kine : (MARKHAM-E2-H,2,105.153)

and from the breeds of these Countries generally doe proceed the breeds
of all other , howsoeuer dispersed ouer the whole Kingdome .
(MARKHAM-E2-H,2,105.154)

Now for our hus-wifes direction , shee shall choose her dairie from any
of their best breeds before named , according as her opinion and
delight shall gouerne her , onely obseruing , not to mix her breeds of
diuerse kindes , but to haue all of one intire choice without variation
, because it is vnprofitable ; (MARKHAM-E2-H,2,105.155)

neither must you by any meanes haue your Bull a forrener from your Kine
, but absolutely either of one Countrie , or of one shape and colour :
(MARKHAM-E2-H,2,105.156)

Againe in the choice of your Kine you must looke diligently to the
goodnesse and fertility of the soile wherein you liue ,
(MARKHAM-E2-H,2,105.157)

and by al meanes buy no Kine from a place that is more fruitful then
your owne , but rather harder ; (MARKHAM-E2-H,2,105.158)

for the later will prosper and come on , (MARKHAM-E2-H,2,105.159)

the other will decay and fall into disease ; as the pissing of blood ,
and such like , for which disease and all other you may finde assured
cures in a little <P_2,106> booke I published , called <font> Cheape
and good </font> . (MARKHAM-E2-H,2,106.160)

For the depth of milke in Kine <paren> which is the giuing of most
milke </paren> being the maine of a Hus-wifes profit , shee shall bee
verie carefull to haue that quality in her beasts .
(MARKHAM-E2-H,2,106.161)

Now those Kine are said to be deepest of milke , which are new bare ;
that is , which haue but lately calued , and haue their milke deepe
springing in their vdders , (MARKHAM-E2-H,2,106.162)

for at that time she giueth the most milke ; (MARKHAM-E2-H,2,106.163)

and if the quantity then be not conuenient , doutlesse the cow $can
$not {TEXT:cannot} be said to be of deep milch :
(MARKHAM-E2-H,2,106.164)

and for the quantity of milke , for a Cow to giue two gallons at a
meale , is rare , and extraordinarie ; (MARKHAM-E2-H,2,106.165)

to giue a gallon and a halfe is much , and conuenient ,
(MARKHAM-E2-H,2,106.166)

and to giue but a gallon certaine is much , and not to be found fault
with : (MARKHAM-E2-H,2,106.167)

againe , those Kine are said to be deep of milke which though they giue
not so exceeding much milke as others , yet they giue a reasonable
quantity , and giue it long as al the yeere through , whereas other
Kine that giue more in quantity , wil goe drie , being with calfe some
three moneths , some two , and some one , (MARKHAM-E2-H,2,106.168)

but these wil giue their vsuall measure euen the night before they
calue ; (MARKHAM-E2-H,2,106.169)

and therefore are said to be Kine deep of milke .
(MARKHAM-E2-H,2,106.170)

Now for the retained opinion , that the Cow which goeth not-2 drie at
all , or very little , bringeth not foorth so good a Calfe as the other
, because it wanteth much of the nourishment it should enioy it is
vaine and friuolous ; (MARKHAM-E2-H,2,106.171)

for should the substance from whence the milke proceedeth conuert to
the other intended nourishment , it would bee so superabundant , that
it would conuert either-1 to disease , or putrifaction :
(MARKHAM-E2-H,2,106.172)

but letting these secret reasons passe , there bee some kine which are
so exceedingly ful of milk , that they must bee milkt at least thrice a
daie , at morning , noone , & euening , (MARKHAM-E2-H,2,106.173)

or else they will shed their milke , (MARKHAM-E2-H,2,106.174)

but it is a fault rather then a vertue , (MARKHAM-E2-H,2,106.175)

& proceedeth more from a laxatiuenesse or loosenesse of milke , then
from any abundance (MARKHAM-E2-H,2,106.176)

<P_2,107>

for I neuer saw those three meales , yet equall the two meales of a
good Cow , (MARKHAM-E2-H,2,107.178)

and therefore they are not truely called deepe of milke .
(MARKHAM-E2-H,2,107.179)

Touching the gentlenesse of kine , it is a vertue as fit to be expected
as any other ; (MARKHAM-E2-H,2,107.180)

for if she bee not affable to the maide , gentle , and willing to come
to the paile and patient to haue her dugges drawne without
skittishnesse , striking , or wildnesse , shee is vtterly vnfitte for
the Dayrie . (MARKHAM-E2-H,2,107.181)

As a Cow must be gentle to her milker , so she must bee kindly in her
owne nature ; that is apt to conceiue , and bring foorth , fruitfull to
nourish , and louing to that which springs from her ;
(MARKHAM-E2-H,2,107.182)

for so she bringeth foorth a double profit ; the one for the time
present which is in the dairie ; the other for the time to come ; which
is in the maintenance of the stocke , and vpholding of breede .
(MARKHAM-E2-H,2,107.183)

The best time for a Cow to calue in for the Dairie , is in the later
ende of <font> March </font> , and all <font> Aprill </font> ;
(MARKHAM-E2-H,2,107.184)

for then grasse beginning to spring to its perfect goodnesse will
occasion the greatest increase of milke that may be :
(MARKHAM-E2-H,2,107.185)

and one good early Cow will counteruaile two later ;
(MARKHAM-E2-H,2,107.186)

yet the calues thus calued are not to be reared , but suffered to feed
vpon their Dammes best milke , and then to be sould to the Butchers ,
(MARKHAM-E2-H,2,107.187)

and surely the profit will equall charge ; (MARKHAM-E2-H,2,107.188)

but those Calues which fall in <font> October , Nouember </font> , or
any time of the depth of winter may well be reared vp for breed ,
because the maine profit of the dayrie is then spent ,
(MARKHAM-E2-H,2,107.189)

and such breede will holde vp and continue the stocke , prouided that
you reare not vp any calues which are calued in the prime daies ,
(MARKHAM-E2-H,2,107.190)

for they generally are subiect to the disease of the sturdie , which is
dangerous and mortall . (MARKHAM-E2-H,2,107.191)

The Housewife which only-2 hath respect to her Dayry , and for whose
knowledge this discourse is written <paren> for we haue shewed the
<font> Grasier </font> his office in the <font> English Hus-bandman
</font> </paren> <P_2,108> must reare her Calues vpon the finger with
floten milke , and not suffer them to run with the dammes ; the
generall manner whereof , and the cure of all the diseases incident to
them and all other cattell is fully declared in the booke called <font>
Cheape and good </font> . (MARKHAM-E2-H,2,108.192)

To proceed then to the generall vse of Dairies it consisteth first in
the cattell <paren> of which we haue spoken sufficiently </paren> then
in the howers of milking , the ordering of the milke and the profits
arising from the same . (MARKHAM-E2-H,2,108.193)

The best and most commended howers for milking are indeede but two in
the day , that is {COM:sic} in the spring and summer time which is the
best season , for the dairie is {COM:sic} betwixt fiue and sixe in the
morning , and sixe and seauen a clocke in the euening :
(MARKHAM-E2-H,2,108.194)

and although nice and curious Hus-wiues will haue a third howre betwixt
them , as betweene twelue and one in the after-noone , yet the better
experienst doe not allowe it (MARKHAM-E2-H,2,108.195)

and say as I beleeue , that two good meales of milk are better euer
then three bad ones : (MARKHAM-E2-H,2,108.196)

also , in the milking of a Cowe the woman must sit on the neare side of
the Cowe , (MARKHAM-E2-H,2,108.197)

she must gently at first handle and stretch her dugges , and moisten
them with milke that they may yeeld out the milke the better and with
lesse paine ; (MARKHAM-E2-H,2,108.198)

shee shall not settle her selfe to milke , nor fixe her paile firme to
the ground till she see the Cowe stand sure and firme , but be ready
vpon any motion of the Cowe to saue her paile from ouer-turning ;
(MARKHAM-E2-H,2,108.199)

when she seeth all things answerable to her desire she shall then milke
the Cowe boldly , and not leaue stretching and straining of her teats
til not one drop of milke more wil come from them ,
(MARKHAM-E2-H,2,108.200)

for the worst point of Hus-wifery that can bee is to leaue a Cowe halfe
milkt , (MARKHAM-E2-H,2,108.201)

for besides the losse of the milke it is the only way to make a Cowe
drie and vtterly vnprofitable for the Dairy : (MARKHAM-E2-H,2,108.202)

the Milke-mayd whilst she is in milking shal do nothing rashly or
sodainly about the Cowe , which <P_2,109> may affright or amase her ,
(MARKHAM-E2-H,2,109.203)

but as she came gently so withall gentlenes she shall depart .
(MARKHAM-E2-H,2,109.204)

Touching the well ordering of milke after it is come home to the Dairie
, the maine point belonging therunto is the Hus-wiues cleanlinesse in
the sweet and neate keeping of the Dairy house , where not the least
moat of any filth may by any meanes appeare , but all things either-1
to the eye or nose so voide of sowernesse or sluttishnesse , that a
Princes bed-chamber must not exceed it ; (MARKHAM-E2-H,2,109.205)

to this must be added the sweet and delicate keeping of her milke
vessels , whether they be of wood , earth or lead , the best of which
is yet disputable with the best Hus-wiues ; (MARKHAM-E2-H,2,109.206)

only this opinion is generally receiued , that the woodden vessell
which is round and shallow is best in colde vaults , the earthen
vessels principall for long keeping , and the leaden vessell for
yeelding of much creame : (MARKHAM-E2-H,2,109.207)

but howsoeuer , any and all these must be carefully scalded once a day
, and set in the open aire to sweeten , least getting any taint of
sowernesse into them , they corrupt the milk that shall be put therein
. (MARKHAM-E2-H,2,109.208)

But to proceed to my purpose , after your milk is come home , you shall
as it were straine it from all vncleane things through a neate and
sweet kept syle the form wherof euery Hus-wife knowes ,
(MARKHAM-E2-H,2,109.209)

and the bottome of this sile , through which the milke must passe shall
be couered with a very cleane washt fine linnen cloth , such an one as
will not suffer the least mote or haire to goe through it :
(MARKHAM-E2-H,2,109.210)

you shall into euery vessell sile a pretty quantitie of milk ,
according to the proportion of the vessell , which the broader it is
and the shallower it is , the better it is , and yeeldeth euer the best
creame , and keepeth the milke longest from sowring .
(MARKHAM-E2-H,2,109.211)

Now for the profits arising from milke , they are three of especiall
account , as Butter , Cheese , and Milke , to be <P_2,110> eaten either
simple or compounded : (MARKHAM-E2-H,2,110.212)

as for Curds , sowre Milke , or Whigge , they come from secondary
meanes , (MARKHAM-E2-H,2,110.213)

and therefore may not bee numbred with these . (MARKHAM-E2-H,2,110.214)

For your Butter which onely proceedeth from the Creame , which is the
verie heart and strength of Milke , it must be gathered very carefullie
, diligentlie , and painefullie : (MARKHAM-E2-H,2,110.215)

And though cleanlinesse be such an ornament to a Huswife , that if shee
want anie part thereof , shee looseth both that and all good names else
: yet in this action it must be more seriouslie imploid then in anie
other . (MARKHAM-E2-H,2,110.216)

To beginne then with the fleeting or gathering of your Creame from the
Milke , you shall doe it in this manner : (MARKHAM-E2-H,2,110.217)

The Milke which you did milke in the morning you shall with a fine
thinne shallow dish made for the purpose , take of the Creame about
fiue of the clocke in the euening (MARKHAM-E2-H,2,110.218)

and the Milke which you did milke in the euening you shall fleete and
take of the Creame about fiue of the clocke the next morning ,
(MARKHAM-E2-H,2,110.219)

and the creame so taken off , you shall put into a cleane sweet and
well leaded earthen pot close couered and set in a coole place :
(MARKHAM-E2-H,2,110.220)

And this creame so gathered you shall not keepe aboue two daies in the
Summer , and not aboue foure in the Winter , if you will haue the
sweetest and best butter : and that your Dairie containe fiue Kine or
more ; (MARKHAM-E2-H,2,110.221)

but how many or few soeuer you keepe , you shall not by any meanes
preserue your Creame aboue 3. daies in summer , and not aboue sixe in
the Winter . (MARKHAM-E2-H,2,110.222)

Your Creame being neately and sweet kept , you shall churme or churne
it on those vsuall daies which are fittest either-2 for your vse in the
house or the markets adioining neere vnto you , according to the
purpose for which you keepe your Dayrie . (MARKHAM-E2-H,2,110.223)

Now the daies most accustomablie held amongst ordinary Huswiues , are
Tuesday and Friday : (MARKHAM-E2-H,2,110.224)

Tuesday in the after noone , to serue Wednesday morning <P_2,111>
market , (MARKHAM-E2-H,2,111.225)

and Fryday morning to serue Saturday market ; (MARKHAM-E2-H,2,111.226)

for Wensday and Saturday are the most generall market daies of this
Kingdome , and Wenseday , Friday , and Saturday , the vsual fasting
daies of the weeke ; and so meetest for the vse of butter .
(MARKHAM-E2-H,2,111.227)

Now for churming take your creame (MARKHAM-E2-H,2,111.228)

and through a strong and cleane cloth straine it into the churne ;
(MARKHAM-E2-H,2,111.229)

and then couering the churne close ; and setting it in a place fit for
the action in which you are imploid as in the summer in the coolest
place of your dairy , and exceeding early in the morning , or very late
in the euening , and in the Winter in the warmest place of your dairie
, and in the most temperate howres , as about noone , or a little
before , or after , (MARKHAM-E2-H,2,111.230)

and so churne it with swift strokes marking the noise of the same which
will be solid , heauy and intyre vntill you heare it alter , and the
sound is light , sharp , and more spirity : (MARKHAM-E2-H,2,111.231)

and then you shal say that your butter breakes , which perceiued both-2
by this sound , the lightnesse of the churne-staffe , and the sparkes
and drops , which will appeare yellow about the lippe of the churne ,
(MARKHAM-E2-H,2,111.232)

and clense with your hand both the lidde and inward sides of the churne
, (MARKHAM-E2-H,2,111.233)

and hauing put all together , you shall couer the churne againe , and
then with easie stroakes round , and not to the bottome , gather the
butter together into one intire lumpe and body , leauing no peeces
thereof seuerall or vnioyned . (MARKHAM-E2-H,2,111.234)

Now for as much as there bee manie mischiefes and inconueniences which
may happen to butter in the churning , because it is a bodie of much
tendernesse , and neither-1 will endure much heate , nor much colde :
(MARKHAM-E2-H,2,111.235)

for if it be ouer heated , it will looke white , crumble , and be
bitter in tast ; (MARKHAM-E2-H,2,111.236)

and if it be ouer cold it will not come at all , but make you wast much
labour in vaine , which faults to helpe if you churne your butter in
the heate of Sommer it shall not be amisse , if during the time of your
churning you <P_2,112> place your Churn in a paile of cold water as
deep as your Creame riseth in the Churne ; (MARKHAM-E2-H,2,112.237)

and in the churning thereof let your stroakes goe slow ,
(MARKHAM-E2-H,2,112.238)

and be sure that your churne be cold when you put in your creame :
(MARKHAM-E2-H,2,112.239)

but if you churne in the coldest time of Winter , you shall then put in
your kreame before the churne be cold after it hath been scalded ;
(MARKHAM-E2-H,2,112.240)

and you shall place it within the aire of the fire , and churne it with
as swift stroakes , and as fast as may be , (MARKHAM-E2-H,2,112.241)

for the much labouring thereof will keepe it in a continuall warmth ,
(MARKHAM-E2-H,2,112.242)

and thus you shall haue your butter good , sweete , and according to
your wish . (MARKHAM-E2-H,2,112.243)

After your butter is churnd , or churnd and gathered well together in
your churne , you shall then open your churne , and with both your
hands gather it well together , and take it from the buttermilke , and
put it into a very cleane boule of wood , or panshion of earth sweetned
for the purpose , (MARKHAM-E2-H,2,112.244)

and if you intend to spend the butter sweet and fresh , you shal haue
your boule or panshion filled with very cleane water ,
(MARKHAM-E2-H,2,112.245)

and therein with your hand you shall worke the butter , turning , and
tossing it to and fro till you haue by that labor beaten and washt out
all the buttermilke , and brought the butter to a firme substance of it
selfe without any other moisture , which done , you shall take the
butter from the water , and with the point of a knife scorch and slash
the butter ouer and ouer euerie waie so thick as is possible , leauing
no part through which your knife must not passe ;
(MARKHAM-E2-H,2,112.246)

for this will clense and fetch out the smallest haire or mote , or
ragge of strainer , and any other thing which by casuall meanes may
happen to fall into it . (MARKHAM-E2-H,2,112.247)

After this you shall shreade the butter in boule thin , and take so
much salt as you shal think conuenient , which must by no meanes be
much for sweet butter , and sprinkle it thereupon ,
(MARKHAM-E2-H,2,112.248)

then with your hands worke the butter and the salt exceedingly well
together , (MARKHAM-E2-H,2,112.249)

and then make it <P_2,113> vp either-1 into dishes , pounds , or halfe
pounds at your pleasure . (MARKHAM-E2-H,2,113.250)

If during the month of <font> May </font> before you salt your butter
you saue a lumpe thereof and put it into a vessell , and so set it into
the sunne the space of that moneth , you shall finde it exceeding
soueraigne & medicinable for wounds , straines , aches , and such like
grieuances . (MARKHAM-E2-H,2,113.251)

Touching the poudring vp or potting of butter , you shall by no meanes
as in fresh butter wash the butter-milke out with water , but onely
worke it cleere out with your hands : (MARKHAM-E2-H,2,113.252)

for water will make the butter rusty , or reesse ;
(MARKHAM-E2-H,2,113.253)

this done you shall weigh your butter , and know how many pounds there
is thereof : (MARKHAM-E2-H,2,113.254)

for should you weigh it after it were salted , you would be deceiued in
the weight , which done you shall open the butter , and salt it verie
well and throughly , beating it in with your hand till it be generally
disperst through the whole butter ; (MARKHAM-E2-H,2,113.255)

then take cleane earthen pots , exceedingly well leaded , least the
brine should leake through the same , (MARKHAM-E2-H,2,113.256)

and cast salt into the bottome of it : (MARKHAM-E2-H,2,113.257)

then lay in your butter , (MARKHAM-E2-H,2,113.258)

and presse it downe hard within the same , (MARKHAM-E2-H,2,113.259)

and when your pot is filled , then couer the top thereof with salt so
as no butter be seene : (MARKHAM-E2-H,2,113.260)

then closing vp the pot let it stand where it may be cold and safe .
(MARKHAM-E2-H,2,113.261)

but if your Dairy be so little that you $can $not {TEXT:cannot} at
first fil vp the pot , you shall then when you haue potted vp so much
as you haue , couer it all ouer with salt . (MARKHAM-E2-H,2,113.262)

Now there be hus-wiues whose dairies being great , can by no meanes
conueniently haue their butter contained in pots ; as in <font> Holland
, Suffolke , Norfolke </font> , and such like ,
(MARKHAM-E2-H,2,113.263)

and therefore are first to take barrels very close and wel made ,
(MARKHAM-E2-H,2,113.264)

and after they haue salted it well , they fill their barrels therewith
, (MARKHAM-E2-H,2,113.265)

then they take a small stick , cleane , and sweete ,
(MARKHAM-E2-H,2,113.266)

and therewith make diuerse holes downe through the <P_2,114> butter
euen to the bottome of the larraill : (MARKHAM-E2-H,2,114.267)

and then make a strong brine of water and salt which will beare an egge
, (MARKHAM-E2-H,2,114.268)

and after it is boil'd , well skimm'd and cool'd ; then poure it vpon
the toppe of the butter till it swimme aboue the same ,
(MARKHAM-E2-H,2,114.269)

and so let it settle . (MARKHAM-E2-H,2,114.270)

Some vse to boile in this brine a braunch or two of Rosemarie ,
(MARKHAM-E2-H,2,114.271)

and it is not amisse , but pleasant and wholsome .
(MARKHAM-E2-H,2,114.272)

Now although you may at anie time betwixt <font> May </font> and <font>
September </font> pot vp butter , obseruing to doe it in the coolest
time of the morning : yet the most principall season of all is in the
Month of <font> May </font> onelie ; (MARKHAM-E2-H,2,114.273)

for then the aire is most temperat , (MARKHAM-E2-H,2,114.274)

and the butter will take salt the best , (MARKHAM-E2-H,2,114.275)

and the lest subiect to reesing . (MARKHAM-E2-H,2,114.276)